My September Clandestine Cake Club theme was “A Decorated Cake” and so I decided to try out a buttercream icing technique I had seen done. I made a victoria sponge filled with strawberry jam (homemade) and iced with buttercream. I decided to create buttercream swirl roses all over the cake. These I made two-tone by putting strawberry jam on the insides of the piping bag. I found this quite an easy to do actually and it looked really affective when completed. I will be doing this again.
SEPTEMBER CAKE CLUB – A DECORATED CAKE HELD AT HOME AND KITCHEN SKIPTON
The cake club itself was a fantastic event.
We held it at a brilliant baking shop Home and Kitchen just off Skipton high street. They opened up especially for us, provided tea and coffee and some great decorating demonstrations and talks about bakeware and cake decorating equipment.
Just look at the lovely china they provided for our cups of tea to wash down the cake.
The staff are all very knowledgeable and passionate about baking. I think many of our member went away knowing they could go in to the store and be confident to ask the staff for help and advice when shopping there. The demonstrations were really useful and provided some interesting ideas for decorating we may not have thought about before. They also stock some great little cake decorating tools to give easy but affective decorations.
We had some lovely decorated cakes bought along and I think it was enjoyed by all.
So my daughters 1st birthday arrived and I wanted to make her my first tiered cake as her Birthday cake. I decided to go with a theme that meant something to her… and she is quite partial to a bit of Upsy Daisy and In The Night Garden from the CBeebies bedtime hour.
And so I began;
For the week before I modeled the characters out of sugarpaste. My first attempt at this really. Upsy Daisy turned out to have put on a few pounds and a minor mishap on assembling the cake left Macca Pakka with a severe facial laceration but they certainly convinced my daughter.
I made chocolate and vanilla sponges for the 2 tiers of the cake and covered them in sugarpaste. I chose to buy in the coloured paste for this one so I wasn’t trying to colour my own. However I used a make of icing I hadn’t used before (not my usual Tesco Regal Ice) and I really struggled. It was much softer than I was used to and cracked as I smoothed it down over the cake. Plus I realised afterwards that the green icing was not meant for covering cakes as it had too many colourings in for straight human consumption (so I instructed people to not eat that layer of icing).
I was quite happy with the outcome though and my daughter loved it.
I was asked to bring along one of my cakes to a BBQ over the summer…
So I decided to make a suitable cake in the shape of one big burger.
I think the results turned out rather well. I made 2 sponge cakes; Victoria sponge sliced in 2 for the “Buns” and a chocolate cake for the “Burger”. I coated the burger cake in melted chocolate mixed with chocolate cake crumbs (shaved off the burger cake) to give it a textured burger-like affect. I covered the bun cakes in coloured sugarpaste and created salad items in sugarpaste.
Assemble and voila! (that probably simplifies somewhat as to how long it took me to make and assemble this!!!).
Well, it’s been a long, long time…
One very active toddler has been keeping me busy and away from the blog. In addition, morning sickness for baby Wild no.2 meant I have done very little baking on which to report. That is now passed and so time to get back to baking, blogging and cake clubbing!
There has been some baking that has gone on during the last 6 months so hopefully the next few posts will present the highlights;